Cheesy Potato Puff
Recipe: Cheesy Potato Puff
From: Cel's dad
Serves: 6-8
8 med. potatoes
1 can cream of chicken soup
1 can cream of celery soup
1 c. sour cream
1-1/2 c. grated cheese
1/3 c. chopped green onion
bread crumbs
Bake or boil potatoes until done or nearly done, peel, and grate coarsely.
Heat oven to 350 degrees. Mix grated potatoes, both cans soup, sour cream, 1 c. cheese, and green onion. Turn into buttered casserole dish. Top with remaining 1/2 c. cheese and bread crumbs. Bake 45 min., uncovered, until top is nicely golden brown.
Notes:
This is quite rich; although I think of it as a side dish, it can also be a lighter main course, with a vegetable and salad to fill out the meal.
My dad used to make this for potlucks with some regularity. He liked cheddar cheese in it but I prefer Swiss; you can use anything you like, really. It could be spiked with e.g. diced canned chilies, especially combined with jack or cheddar cheese. Some diced ham in it might be good too, or chopped bell pepper, to give it a different twist.
I've used light sour cream, lowfat soups, etc. without any ill effects. You can use different kinds of cream soups, too; I used cream of potato instead of cream of chicken to make it vegetarian for the a potluck, in case there were any non-meat-eaters present.
From: Cel's dad
Serves: 6-8
8 med. potatoes
1 can cream of chicken soup
1 can cream of celery soup
1 c. sour cream
1-1/2 c. grated cheese
1/3 c. chopped green onion
bread crumbs
Bake or boil potatoes until done or nearly done, peel, and grate coarsely.
Heat oven to 350 degrees. Mix grated potatoes, both cans soup, sour cream, 1 c. cheese, and green onion. Turn into buttered casserole dish. Top with remaining 1/2 c. cheese and bread crumbs. Bake 45 min., uncovered, until top is nicely golden brown.
Notes:
This is quite rich; although I think of it as a side dish, it can also be a lighter main course, with a vegetable and salad to fill out the meal.
My dad used to make this for potlucks with some regularity. He liked cheddar cheese in it but I prefer Swiss; you can use anything you like, really. It could be spiked with e.g. diced canned chilies, especially combined with jack or cheddar cheese. Some diced ham in it might be good too, or chopped bell pepper, to give it a different twist.
I've used light sour cream, lowfat soups, etc. without any ill effects. You can use different kinds of cream soups, too; I used cream of potato instead of cream of chicken to make it vegetarian for the a potluck, in case there were any non-meat-eaters present.